Chickpea And Tuna Dip Food

SPICY TUNA & CHICKPEA PATTIES

Steps:

• Mix the yogurt with half the coriander in a small bowl. Cover and chill until needed.
• Tip the chickpeas into a food processor. Blitz for a just a few seconds so they keep some of their texture. Transfer to a large bowl. Flake in the tuna and mix in the onion, garlic, lemon juice, cumin, chilli and rest of the coriander. Season, then gently stir to mix all the ingredients. Shape into 12 patties with your hands. Dust with flour.
• Heat half the oil in a large frying pan. Cook 6 patties for 5-6 minutes, turning over after 3 minutes. Keep them warm while you cook the rest.
• Put the tomatoes in the pan. Cook over a high heat for 30-40 seconds until warmed through and starting to soften. Serve with the patties (3 per person) and the coriander dip.

CHICKPEA AND TUNA SALAD

Steps:

• In a large bowl, gently toss together the chickpeas, the tuna, onion slices, the olive oil, vinegar, chopped parsley and lots of freshly ground black pepper.
• Add more olive oil, vinegar, or salt and pepper as you like.
• Serve chilled.

CHICKPEA SALAD WITH TUNA

Steps:

• In a large bowl whisk together the lemon juice, garlic, cumin, 1/4 cup olive oil, 1/2 tsp. kosher salt, and 1/4 tsp. ground black pepper. Add chickpeas, green onions, roasted red peppers, and parsley; stir to combine. Let stand at room temperature 15 minutes.
• Fold in tuna. Top with cheese and additional parsley and ground black pepper. Serves 6.

VEGAN CHICKPEA TUNA SALAD

Steps:

• Gather the ingredients.
• Mash chickpeas in a medium mixing bowl with a potato masher or fork.
• Add remaining ingredients and mix well.
• Serve on bread, lettuce, or crackers.

TUNA AND CHICKPEA SALAD SANDWICH

Steps:

• To make the tuna and chickpea salad: Place tuna, chickpeas, scallions, red onion, and parsley in a bowl. Give it a toss and set aside.
• To make the dressing: Make the dressing by whisking together olive oil, vinegar, lemon juice and lemon zest in a bowl. Add in 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Drizzle the tuna and chickpea mixture with the dressing. Add in a handful of salad greens and give it a gentle toss. Taste for seasoning and add in if necessary.
• To assemble: Open the pocket of each pita bread and place 2-3 tablespoons of the salad. Repeat with remaining pita halves. Serve immediately.

MEDITERRANEAN CHICKPEA TUNA SALAD

Steps:

• Flake the tuna into a salad bowl and add chickpeas, cucumber, red pepper, onion, Kalamata olives and parsley. Toss gently.
• Whisk together the dressing ingredients and add them to the salad bowl. Toss everything together to coat and serve.

VEGAN TUNA SALAD

Steps:

• Drain and rinse your chickpeas. Using a paper towel, dab on the chickpeas to absorb excess water.
• Using either a potato masher or a fork, mash your Chickpeas until mostly broken down.
• Add Mayonnaise, Dijon Mustard, Lemon Juice, Maple Syrup, Capers, Red Onion and Dulse Flakes.
• Mix well to combine.
• Check for seasoning and adjust.
• Finally, add the drained tinned Sweetcorn and stir gently to incorporate.
• Serve Tuna Salad with crackers or sandwich between bread with veggies of your choice.
• Prepared Tuna Salad will last in an air-tight container in the fridge for up to 1 week.

CHICKPEA, VEGETABLE AND TUNA SOUP

Steps:

• Heat the butter and oil in a pan over high heat.
• Add onion and garlic and saute until onions are transparent (about 5 minutes).
• Add the carrots and zucchini and saute another 2 minutes.
• Add the tomato sauce, water, dried onion, stock cubes, basil, parsley and oregano and chile, if used.
• Bring to a boil, stirring, then reduce heat. Cover and simmer for 15-20 minutes. Stir occasionally.
• Then add the mushrooms, corn kernels, chickpeas and tuna. Be sure to add the juice from the mushrooms and corn.
• Simmer for 5-10 minutes or until the carrots are tender and everything is heated through. Stir occasionally.
• Check for seasoning.
• Ladle soup into bowls and sprinkle each serving with 2-3 tablespoons of grated cheese.
• Garnish with chopped cilantro if desired.

VEGAN CHICKPEA TUNA SALAD

Steps:

• Roughly mash the chickpeas with a potato masher or a fork.
• Add the remaining ingredients, mix well and season to taste. Place covered in the refrigerator for at least half an hour.
• Top bagels (or bread or tortillas) with the chickpea tuna salad. Garnish with lettuce, cucumbers, tomatoes and cress or other fresh herbs. Enjoy!

CHICKPEA AND TUNA DIP

Steps:

• In a food processor, lightly pulse chickpeas, tuna, olive oil, lemon zest and juice, and anchovy fillets until well combined. Transfer to a medium bowl and stir in onion and parsley; season with salt and pepper. Serve with crackers.

TUNA AND CHICKPEA SALAD

Steps:

• Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.